| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Employee observed touching raw hamburger with gloved hands and then went to handle bread without washing hands or switching gloves in between tasks. CDI - Employee instructed to discard bread, take off gloves and wash hands. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Container and spoon in hand washing sink basin at start of inspection. Maintain hand washing sinks free for employee hand washing. Do not put items in hand washing sink. CDI - Soiled dishes removed. // 6-301.11 Provide soap for handwashing at each handsink. -Pf - Soap dispenser was out of batteries at start of inspection. Soap must be available at all hand washing sinks. CDI - Small soap dispenser placed at hand washing sink. REPEAT |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee observed handling raw hamburger with gloved hands. Employee then went to handle bread without discarding gloves and washing hands. Discard gloves when switching between handling raw animal foods and ready-to-eat foods. CDI - Employee instructed to wash hands and switch gloves and did so correctly. 0 pts. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Cooked vegetables, meat loaf, portioned ribs, pimiento cheese, and shell pasta in sandwich coolers did not have date marks. Cooked carrots in walk-in cooler did not have a date mark. All TCS ready-to-eat foods must be date marked and held for no longer than 7 days from preparation or cooking. CDI - PIC back dated all items missing date marks. Improvement from last inspection so half-credit deducted. REPEAT |
|
28
|
0
|
Toxic substances properly identified stored & used |
No |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Spray bottle of bleach was not labelled. CDI - PIC labelled bottle. REPEAT. 0 pts. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Thawed tilapia and tuna in drawer cooler were still in vacuum packages. Raw fish must be removed from vacuum packaging before thawing under refrigeration, or opened immediately after thawing under running water. CDI - PIC educated on new requirement and vacuum packages opened during inspection. 0 pts. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2 food employees wearing watches on wrists. REPEAT |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Ice scoop laying in ice machine at start of inspection. In-use utensils must not be stored with the handle in the food or ice. CDI - Employee removed ice scoop and placed it in clean container beside machine. 0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Cooler in waiter area is not NSF. Acquire NSF or NSF equivalent cooler. REPEAT. 0 pts. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Sandwich cooler shelves need to be cleaned. 1 sandwich cooler has standing water in bottom of it. REPEAT. 0 pts. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Replace missing ceiling tiles in kitchen. 0 pts. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee jacket sitting on prep table at front of kitchen at start of inspection. CDI - PIC removed jacket. 0 pts. |